Acetobacter pasteurianus SRCM101388 바이오매스 생산 최적화
Optimization of biomass production of Acetobacter pasteurianus SRCM101388
1
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
In this study, culture conditions were optimized to confirm the feasibility of Acetobacter pasteurianus as a starter for fermentation vinegar. Acetobacter pasteurianus strain can be used as a food ingredient. The optimal temperature and pH conditions of the selected Acetobacter pasteurianus SRCM101388 were 28℃ and pH 6.00, respectively. The response surface methodology (RSM) was used to optimize the composition of the medium, and Plackett-Burman design (PBD) was used to obtain the effective selection of culture medium, resulting in that glucose, sucrose, and yeast extract had the highest effect on increasing biomass. The optimal concentration, which was performed by central composite design (CCD), were determined to be 10.73 g/L of glucose, 3.98 g/L of sucrose, and 18.73 g/L of yeast extract, respectively. The optimal concentrations of trace elements for the production of biomass were found to be 1 g/L of ammonium sulfate, 0.5 g/L of magnesium sulfate, 2 g/L of sodium phosphate monobasic, 2 g/L of sodium phosphate dibasic, and the final optimized medium was pH 6.10. When incubated in a 5 L jar fermenter, the SRCM101388 strain showed a faster-dissolved oxygen (DO) reduction at a lower agitation rate (rpm), and it was able to grow even at reduced DO level when aeration was maintained. The amount of final biomass produced was 2.53±0.12×109 CFU/mL (9.40±0.02 log CFU/mL) when incubated for 18 hours at 150 rpm, 0.5 vvm, pH 6.0, and 28℃.
Abstract
In this study, culture conditions were optimized to confirm the feasibility of Acetobacter pasteurianus as a starter for fermentation vinegar. Acetobacter pasteurianus strain can be used as a food ingredient. The optimal temperature and pH conditions of the selected Acetobacter pasteurianus SRCM101388 were 28℃ and pH 6.00, respectively. The response surface methodology (RSM) was used to optimize the composition of the medium, and Plackett-Burman design (PBD) was used to obtain the effective selection of culture medium, resulting in that glucose, sucrose, and yeast extract had the highest effect on increasing biomass. The optimal concentration, which was performed by central composite design (CCD), were determined to be 10.73 g/L of glucose, 3.98 g/L of sucrose, and 18.73 g/L of yeast extract, respectively. The optimal concentrations of trace elements for the production of biomass were found to be 1 g/L of ammonium sulfate, 0.5 g/L of magnesium sulfate, 2 g/L of sodium phosphate monobasic, 2 g/L of sodium phosphate dibasic, and the final optimized medium was pH 6.10. When incubated in a 5 L jar fermenter, the SRCM101388 strain showed a faster-dissolved oxygen (DO) reduction at a lower agitation rate (rpm), and it was able to grow even at reduced DO level when aeration was maintained. The amount of final biomass produced was 2.53±0.12×109 CFU/mL (9.40±0.02 log CFU/mL) when incubated for 18 hours at 150 rpm, 0.5 vvm, pH 6.0, and 28℃.
참고문헌 (27)
- Adebayo-Tayo B, "Effect of different fruit juice media on bacterial cellulose production by Acinetobacter sp. BAN1 and Acetobacter pasteurianus PW1", J Adv Biol Biotechnol, 14, pp.1~9 (2017)
- Andres-Barrao C, "Proteome analysis of Acetobacter pasteurianus during acetic acid fermentation", J Proteomics, 75, pp.1701~1717 (2012)
- Azuma Y, "Whole-genome analyses reveal genetic instability of Acetobacter pasteurianus", Nucleic Acids Res, 37, pp.5768~5783 (2009)
- Bae S, "Bacterial cellulose production by fed-batch fermentation in molasses medium", Biotechnol Prog, 20, pp.1366~1371 (2004)
- 방규호, "초산균 Acetobacter pasteurianus CK-1의 분리 및 발효 특성", 생명과학회지, 32(2), pp.119~124 (2022), 한국생명과학회
- 백창호, "고산도 생성 초산균의 분리 및 발효특성", 한국미생물·생명공학회지, 43(2), pp.126~133 (2015), 한국미생물·생명공학회[DOI]
- Budak NH, "Functional properties of vinegar", J Food Sci, 79, pp.757~764 (2014)
- 채민경, "저온송풍건조를 통한 약주용 효모의 종균화 및 발효 특성 모니터링", Food Science and Preservation, 28(6), pp.810~819 (2021), 한국식품저장유통학회
- Dayal MS, "Effect of media components on cell growth and bacterial cellulose production from Acetobacter aceti MTCC 2623", Carbohydr Polym, 94, pp.12~16 (2013)
- Drysdale GS, "The growth and survival of acetic acid bacteria in wines at different concentrations of oxygen", Am J Enol Vitic, 40, pp.99~105 (1989)
- Gomes FP, "Production of bacterial cellulose by Gluconacetobacter sacchari using dry olive mill residue", Biomass Bioenergy, 55, pp.205~211 (2013)
- 하광수, "반응표면분석법을 이용한 항균활성을 가지는 Bacillus subtilis SRCM102046의 균체 증량을 위한 배지 최적화", Food Science and Preservation, 25(5), pp.613~624 (2018), 한국식품저장유통학회
- Hromatka O, "Investigations of the vinegar fermentations VIII. Further knowledge on interruption of aeration", Enzymologia, 25, pp.37~51 (1962)
- 정도원, "전통발효식품용 종균의 안전성 평가 필요성", 한국미생물·생명공학회지, 42(1), pp.1~10 (2014), 한국미생물·생명공학회[DOI]
- 이은진, "된장 제조를 위한 바로 사용 종균의 개발", 한국미생물·생명공학회지, 47(2), pp.234~241 (2019), 한국미생물·생명공학회[DOI]
- Mathiazhakan K, "Kinetics of lipid production at lab scale fermenters by a new isolate of Yarrowia lipolytica SKY7", Bioresour Technol, 221, pp.234~240 (2016)
- Menzel U, "The internal pH of Acetobacterium wieringae and Acetobacter aceti during growth and production of acetic acid", Arch Microbiol, 143, pp.47~51 (1985)
- Mesa MM, "Viability reduction of Acetobacter aceti due to the absence of oxygen in submerged cultures", Biotechnol Prog, 12, pp.709~712 (1996)
- Muller JL, "Comparison of Saccharomyces boulardii growth in an air-lift fermentor and in a shaker", Food Sci Technol, 27, pp.688~693 (2007)
- Park KS, "Investigation of the cultural characteristics of high concentration", J Korean Soc Food Nufr, 23, pp.666~670 (1994)
- 박미화, "발효 중인 양조식초에서 분리한 고산도 초산균의 생육특성", 한국식품영양과학회지, 31(3), pp.394~398 (2002), 한국식품영양과학회
- Sari AM, "Study of Acetobacter xylinum FNCC 0001 fermentation kinetics using artificial media containing various carbon and nitrogen concentrations", IOP Conf Ser : Earth Environ Sci, 828, pp.012004~ (2021)
- Sunda WG, "Trace metal ion buffers and their use in culture studies", Algal Culturing Techniques, 4, pp.35~63 (2005)
- 양희종, "바이오제닉 아민 비생성 Bacillus subtilis의 선별 및 반응표면 분석법에 의한 균체량 증가를 위한 배지 최적화", 생명과학회지, 26(5), pp.571~583 (2016), 한국생명과학회
- Yin H, "Effect of aspartic acid and glutamate on metabolism and acid stress resistance of Acetobacter pasteurianus", Microb Cell fact, 16, pp.1~14 (2017)
- Zeng X, "Statistical optimization of culture conditions for bacterial cellulose production by Acetobacter xylinum BPR 2001from maple syrup", Carbohydr Polym, 85, pp.506~513 (2011)
- Zhang H, "Production of bacterial cellulose by Acetobacter xylinum : Effects of carbon", nitrogen-ratio on cell growth and metabolite production, 2016, pp.50, 997~1003